PEANUT BUTTER PRETZEL GRANOLA BARS
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Found this sweet & salty snack recipe at Today's Housewife.

1 c. old fashioned rolled oats
1 c. puffed rice cereal
1 c. crushed salted pretzels
1/4 c. ground flaxseed or wheat germ
1/4 c. packed brown sugar
1/4 c. whole wheat flour
1/2 c. chopped dry roasted or honey roasted peanuts
2/3 c. creamy peanut butter
3 T. butter, melted
2 tsp. vanilla extract
1/3 c. + 1 T. honey
1/3 c. mini chocolate chips
1/3 c. coconut flakes

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan with cooking spray and set aside.

In a large bowl, stir together dry ingredients: oats, cereal, pretzels, flax/wheat germ, brown sugar, flour, and peanuts. Then, add peanut butter and mix with a spoon or your hands to create a rough "dough." This should take about 5 minutes.In a smaller bowl, combine butter, vanilla, and honey. Pour into peanut butter dough and stir to combine completely. Fold in chocolate chips and coconut flakes. Press dough into prepared pan, then bake for 20-25 minutes or until golden brown. But don't forget the golden rule of granola--it always hardens as it cools, so don't overcook it! Let pan cool completely before cutting, refrigerating for an added chill if necessary. I let my granola bars cool overnight before cutting just to be safe.

CakeMixPeanutButterCupCookies

CAKE MIX PEANUT BUTTER CUP COOKIES

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Thanks to Cookies and Cups, I now have a fast, yummy, EASY cookie recipe!

1 (18.25 oz) box chocolate cake mix
2 eggs
1/3 c. canola or vegetable oil
1 8 oz. bag Reese's Minis (or equivalent peanut butter and milk chocolate chips)

Preheat oven to 350. With your mixer, beat together cake mix, oil and eggs until combined.

Add Reese's Minis or peanut butter and chocolate chips. Mix on low until evenly incorporated. Roll the dough into tablespoon sized balls and place on a parchment lined baking sheet. Cookies will spread some. Bake for 8-9 minutes.

QUICK FRUIT SALAD
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I was assigned "something fruity" for Easter this year and I thought this would hit the spot. From Real Mom Kitchen.

1 (5.1 oz) pkg. vanilla instant pudding
1 (20 oz) can pineapple tidbits with juice
3 c. your choice fresh fruit: strawberries, blueberries, kiwi, grapes, etc.
3 bananas, sliced

In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the strawberries and blueberries if desired. Refrigerate for at least 1 hour. Right before serving, fold in the sliced bananas.

CAKE BATTER RICE KRISPIE TREATS
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I brought these fun treats for one of my sons' cub scout meetings and they were a big hit. I sometimes struggle with having my Rice Krispie treats staying soft but found a technique that seems to help in this recipe's directions. Original recipe from How Sweet It Is.

3 T. butter
1 (10 oz.) bag of mini marshmallows
1/4 c. Funfetti or yellow cake mix
6 c. Rice Krispies cereal
1 (1.75 oz.) container of sprinkles

Spray 8 or 9 inch square baking pan with cooking spray. In a large saucepan over low heat, melt butter. Add marshmallows, stirring until almost melted. Stir in cake mix to combine completely. Remove mixture from heat and stir in cereal, mixing to coat well. Add half of the sprinkles to the mix. Press GENTLY into a greased baking dish. Top with remaining sprinkles. Allow to sit for 30 minutes before cutting into squares.

CINNAMON ROLL WAFFLES
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I made this recipe from Chef in Training for our Christmas morning breakfast. I have to admit though, I only made the waffles and not the cinnamon or cream cheese toppings. I am sure they are just as delicious, but you know how hectic holiday mornings can be. My family was just as happy with this Warm Buttermilk Syrup drizzled over the top!

1 3/4 c. flour
2 T. granulated white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-2 tsp. cinnamon
2 large eggs 
2 c. buttermilk
1/4 c. canola oil
1 tsp. vanilla extract

CINNAMON TOPPING
1/2 c. butter, melted  
3/4 c. brown sugar, packed
1 T. ground cinnamon

CREAM CHEESE TOPPING

4 T. butter
2 ozs. cream cheese
3/4 c. powdered sugar

To prepare waffles, in a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened, batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. waffles. Repeat with remaining batter. Keep waffles warm until ready to serve.
CINNAMON TOPPING
In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
CREAM CHEESE TOPPING
In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

MELT-IN-YOUR-MOUTH CHEESE CRACKERS
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These are so delicious and a great party food or snack. Found at In the Kitchen With Kath (via Pinterest of course!)

Makes about 70 (1-inch square) crackers
1 1/2 c. grated sharp Cheddar cheese
1 T. shredded parmesan cheese (optional-my addition)
4 T. unsalted butter, softened and cut into pieces
3/4 c. flour, plus more for dusting
1/2 tsp. salt
1/2-1 tsp. crushed red pepper flakes
1 T. milk

Preheat oven to 350. In a food processor, combine cheeses, butter, 3/4 c. flour, salt, and red pepper flakes. Pulse until the dough is in coarse crumbs. Add the milk and process until the dough gathers together in a ball. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick (as thin as you can because they puff when they bake). Cut the dough into 1-inch squares with a pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Place the crackers 1/4 inch apart on parchment paper on a baking sheet. Bake for 12–15 minutes until the edges are just starting to brown. Put the baking sheet on a rack and let the crackers cool completely. Or store in a covered container to eat within a day or two.

CHRISTMAS CHEX MIX
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This is slightly dangerous for me to make if I'm not planning to give it away. I am a sucker for anything drizzled with or dipped in white chocolate. This is equally delicious on popcorn.

6 c. Rice Chex cereal
1 (12 oz) bag white baking chips
1/3 c. coarsely crushed hard peppermint OR cinnamon candy
couple drops peppermint or cinnamon oil (optional)

Line large cookie sheet with foil or waxed paper. Place cereal in a large bowl. In microwavable bowl, microwave baking chips uncovered on high about 1 minute 30 seconds, stirring every 15 seconds, until chips can be stirred smooth. Stir in half the crushed candy. Pour over cereal and stir to evenly coat. Spread mixture in single layer on the cookie sheet. Immediately sprinkle remaining candy over all. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

NO-BAKE ENERGY BITES
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I have seen this recipe all over Pinterest and I finally had to try it. My family really liked it. You can use these as a quick snack, on the go breakfast, or even call it a treat. Original recipe from Smashed Peas and Carrots.

1 c. oatmeal
1/2 c. peanut butter (or other nut butter)
1 c.coconut flakes
1 /3 c. ground flaxseed (love Winco's bulk section for this!)
1/2 c. mini chocolate chips
1/3 c. honey
1 tsp. vanilla

Mix oatmeal, peanut butter, coconut, flaxseed, chocolate chips, honey, and vanilla in a bowl until thoroughly combined. Allow to chill in the frige for half an hour. Once chilled, roll into balls and and place on waxed or parchment paper. Store in an airtight container and keep refrigerated for up to 1 week. These can also be frozen.

HOMEMADE CORN DOGS
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Now that state fair season is over, you can get your fix all winter long with these! They are the next best thing to those expensive fair "pronto pups"!

1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
hotdogs
wooden skewers (optional)
oil

Directions:
Combine cornmeal, flour, baking powder, salt, egg and sugar. Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hotdogs, too little and your batter when fried will be cracked). Dry off hotdogs with paper towels, coat with flour, and skewer through the center of the corndog. Heat 2" deep oil to 370 degrees F.
Dip skewered hotdogs into batter mix and coat evenly. (Or cut hotdogs in half to begin with and make mini corndogs without a stick.) Fry until golden brown about 2 1/2 minutes.
Let cool and drain on a paper towel.

ROOT BEER FLOAT ON A STICK

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As if I needed another reason to use sweetened condensed milk. Other than eating it with a spoon. YUM! Recipe from Life Should Be Delicious.

1 1/2 c. root beer (about 12 ozs)
1/2 c. sweetened condensed milk

Combine root beer and condensed milk together with a whisk. Wait until the foam settles down a bit and then pour into plastic/paper cups or popsicle molds. Freeze about an hour or until the popsicle stick will stand upright in the middle. Freeze until firm.

HOMEMADE GRANOLA BARS
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The great thing about this recipe is that it can be customized to what you like or what you already have on hand. Great for taking on car trips, after school snacks, or your summer activities. (You might want to leave out the chocolate and add more dried fruit if you plan on taking them somewhere that the heat will melt the chocolate!)

½ cup dry roasted salted peanuts
½ cup roasted sunflower seeds OR other chopped nuts
1 cup raisins, dates, OR other chopped dried fruit

1 cup chocolate chips

2 cups rolled or instant oats

2 cups toasted rice cereal (such as Rice Krispies or Kix)

¼ cup wheat germ (optional)

½ cup creamy or crunchy peanut butter

½ cup packed brown sugar

¼ cup light corn syrup

¼ cup honey

1 teaspoon vanilla

Coat a 9x13 pan with cooking spray. Combine nuts, sunflower seeds, dried fruits, chocolate chips, oats, cereal, and wheat germ (if using) in a large bowl. Combine peanut butter, brown sugar, corn syrup, and honey in a medium sized bowl; microwave until bubbling, 1 - 2 minutes. Add vanilla and stir until blended. Pour the peanut butter mixture over the dry ingredients and stir until coated. Transfer mixture to greased 9x13 pan and press down firmly. (It helps to spray your fingers with cooking spray.) Let stand for 1 hour to harden. Cut into bars.

To store, you can wrap each in plastic wrap or put in ziplock bags and keep at room temperature for up to 1 week or freeze up to 1 month. Thaw at room temperature.

FIRECRACKER FLOATS

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Totally making these for our family's Fourth of July get together! From Taste of Home.

Per float:
3 scoops vanilla ice cream
1 envelope Pop Rocks candy, flavor of your choice
1 c. chilled soda (your choice of flavor-lemon lime, raspberry, etc)

Place a scoop of ice cream in a tall glass; sprinkle with 1/3 of the candy. Repeat layers twice. Top with soda. Serve immediately. Yield: 1 serving.

CARROT RAISIN SALAD

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Whenever we ask my Dad what he wants to eat for his birthday, Father's Day, or any other get together, the first thing he says is "carrot salad." I think it reminds him of growing up and the wonderful cooking of his own Mother. I get to make this simple salad for him on Father's Day.

1 c. raisins

1 20 oz can crushed pineapple, reserving juice

3/4  c. Miracle Whip salad dressing

1/2 T. lemon juice
1 T. sugar (or to taste)
dash salt
4 c. shredded carrots
1/2. c. chopped walnuts

Drain pineapple and soak raisins in the juice while you prepare the other ingredients. Combine Miracle Whip, lemon juice, sugar, and salt. Thin dressing down with some pineapple juice. Add carrots, raisins, and walnuts. Stir to coat and refrigerate until time to serve.

RANGER COOKIES

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When I shared these with a friend once, she asked me if these were "clean out the cupboard cookies". I guess they kind of are!

1 c. brown sugar

1 c. white sugar

1 c. butter

2 eggs

1 tsp. vanilla
1 T. peanut butter
2 c. flour
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 c. oatmeal
3/4 c. corn flakes
1 c. crispy rice cereal (like Rice Krispies)
1 c. chocolate chips
1 c. coconut
1 c. m & m's

Preheat oven to 350. Cream together butter and sugars. Add eggs and vanilla. Add sifted flour, soda, baking powder, and salt. Stir in oatmeal, corn flakes, rice cereal, chocolate chips, coconut, and m&m's just until combined. Bake for 10 minutes.

PRETZEL JELLO SALAD (OR DESSERT)

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Our Mom usually makes this for holidays and it is usually requested for family potlucks too. She always makes the raspberry version using raspberries from her garden. She always serves it as a side but it is good enough to be dessert also.

2 c. pretzels, crushed
1/3 c. melted butter
3 T. sugar

Preheat oven to 400. Combine pretzels, butter, and sugar. Press into a 9 X 13 pan. Bake for 5-8 minutes or until very lightly browned. Allow to cool completely.

1 (8 oz) pkg. cream cheese, softened
1 c. sugar
1 c. crushed pineapple, drained
1 (9 oz) ctn. Cool Whip

Beat cream cheese and sugar until smooth. Add pineapple and then fold in Cool Whip. Spread over cooled pretzel layer. Refrigerate until set (30 minutes-1 hour).

2 small pkg. raspberry Jello
2 c. boiling water
fresh or frozen raspberries (app. 2 cups)
(could use coordinating Jello/fruit combinations such as strawberry, too)

In a bowl, combine Jello and boiling water and stir until dissolved. Refrigerate until partially set. Add raspberries (thawing and draining them first if necessary). Pour over cream cheese layer and refrigerate until firm.

STRAWBERRIES AND CREAM MUFFINS

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I found this Nigella Lawson recipe in People Magazine as a recipe to prepare to watch the Royal Wedding. I probably won't be doing that, but we will be making these again and again. So good, they don't need a thing on them.

1 c. fresh strawberrries, diced
1 tsp. lemon juice
1 c. flour
1/2 c. sugar
1/4 tsp. salt
1 tsp. baking powder
1/4 c. oil
1/3 c. sour cream
1 egg
1 tsp. vanilla extract
1/4 tsp. lemon extract (optional)

Preheat oven to 400. Prepare muffin pan with paper liners or nonstick spray. Place diced strawberries into a bowl and drizzle with lemon juice. Stir to combine. In another bowl, combine flour, sugar, salt, and baking powder. Combine oil, sour cream, egg, and extracts together. Add to dry ingredients. Fold in strawberries just until combined. Spoon into muffin tin and bake for 12-14 minutes or until lightly browned. Allow to sit 5-10 minutes before enjoying. Note: this recipe is for 24 mini muffins. If making regular sized muffins, it won't quite make a dozen. Adjust cooking time if making larger muffins.

EASTER NESTS
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A cute and fun idea for Easter!

10 ozs. your choice baking chips (butterscotch, chocolate, or peanut butter)
1T. shortening
1 large package chow mein noodles
candy "eggs" (can use egg-shaped candy such as peanut m & m's, cadbury mini eggs (my all time FAVORITE), or even jelly beans

Melt the chips of your choice on the stovetop or in the microwave. When the chips are completely melted, add shortening and stir to blend. Add the chow mein noodles to the melted candy and toss to thoroughly blend the mixture. Working quickly, drop tablespoons of the mixture into a muffin tin or onto wax paper, hollowing out the center to shape into the form of a bird’s nest. Before the nests dry completely, place candies of your choice in the center of each nest. Let set for a couple of hours. Can be stored in an airtight container.

CREAMSICLE COOKIES

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YUM! From The Girl Who Ate Everything.

2 1/2 c. all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter, softened
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 large egg
1 tsp. vanilla extract
1/4 tsp. butter extract (optional)
2 T. orange zest (about 2 oranges)*
1-2 c. white chocolate chips

Instead of all the zest, I used about 1 tsp. orange zest and 1 tsp. orange flavored extract.
Preheat oven to 375 degrees. Sift together the flour, baking soda, and salt. In a large bowl, cream butter and sugars until light and creamy. Beat in egg, vanilla, and other extracts (if using) until smooth. Add flour mixture and stir just until combined. Stir in orange zest and chips. Drop by rounded tablepoonfuls onto ungreased cookie sheets. Do not flatten cookies, it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook!  Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

APPLE CINNAMON CHEX MIX

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My boys went on a fishing trip for their spring break and I sent this treat along with them.

5 c. Wheat Chex® cereal
1 c. whole almonds
1/4 c. butter or margarine
1/3 c. packed brown sugar
2 T. light corn syrup
1 tsp. ground cinnamon
1 c. chopped dried apples
1/2 c. vanilla yogurt-covered raisins

In large microwavable bowl, mix cereal and almonds. *In 2 a cup microwavable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on high about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on high 3 minutes, stirring and scraping bowl after every minute. Stir in apples and microwave uncovered on high about 2 minutes more or until apples just begin to brown on edges. Spread on waxed paper or foil to cool, about 5 minutes. When almost cool, place in serving bowl. Stir in raisins. When completely cooled, store in airtight container.
*I chose to boil my butter, brown sugar, and corn syrup in a saucepan instead of the microwave. I poured it over the cereal, almonds, and apples, and then I spread it out on a foil lined baking sheet. I baked it at 350 for about 5-8 minutes until apples started to brown on the edges.

PEANUT BUTTER POPCORN

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Ooey, chewy, peanut buttery, and gooey. What could be better?!

2 (3.5 ounce) packages microwave popcorn, popped or equivalent amount air popped
1/2 c. butter
3/4 c. brown sugar
1/3 c. peanut butter
20 large marshmallows
1 tsp. vanilla
1/2 c. salted peanuts (optional)

Pour popcorn into a large bowl. In a heavy saucpen, combine the butter, brown sugar, and marshmallows. Cook and stir until marshmallows are almost completely melted. Stir in the vanilla, peanut butter, and peanuts if using. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.